- 160 g frozen edamame (soy beans) (~ 1 cup)
- 100 g cashew nuts (~ 2/3 cup)
- 50 g pumpkin seeds (~ 1/4 cup)
- 50 g sunflower seeds (~ 1/4 cup)
- 80 g coarsely crushed tortilla chips (~ 1 cup)
- 1/2 tbsp oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp crushed chilli flakes
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
Add the edamame, cashew nuts, pumpkin seeds, sunflower seeds and crushed tortilla chips to a large bowl, and mix well to combine. Add the oil and spices, and mix thoroughly. You shouldn't need to add any salt, as the tortilla chips will be salty enough.
Spread the mixture out on a large baking tray, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the nuts are lightly browned. Make sure you stir the mixture regularly to ensure it cooks evenly.
Allow to cool completely, and store in an air-tight container.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.